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Vegetarian Enchiladas Recipe

Vegetarian Enchiladas Recipe
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★★★★★

5 from 12 reviews

Delicious and hearty Vegetarian Enchiladas featuring sweet potatoes, black bean salsa, and a generous amount of cheese baked in corn tortillas with rich enchilada sauce. This easy-to-make dish is perfect for a comforting meal and can be adapted for vegan diets by using plant-based cheese.

Ingredients

Scale

Sweet Potato Filling

  • 1 large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
  • 1/2 cup corn and black bean salsa (such as Trader Joe’s Cowboy Caviar Salsa)
  • 1 1/2 cups shredded cheese (Mexican blend or vegan cheese for vegan option)

Assembly and Topping

  • Yellow or white corn tortilla shells
  • 2 cups red enchilada sauce, divided (store-bought or homemade)
  • 1/2 cup shredded cheese (Mexican blend or vegan cheese for vegan option)
  • Finely diced red peppers or tomatoes (optional for garnish)
  • Cilantro (optional for garnish)

Instructions

  1. Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C) and spray an 8×10-inch baking dish with cooking spray to prevent sticking. Set it aside for later use.
  2. Cook sweet potato: Cook the sweet potato by piercing it with a fork and microwaving on high for about 10 minutes until tender, or bake in a 400°F (205°C) oven for 45-60 minutes. Let it cool slightly.
  3. Dice sweet potato: Once cooled, peel off the skin and dice into 1/2-inch cubes. Place the diced sweet potato into a large mixing bowl.
  4. Mix filling: Add the corn and black bean salsa and about 1 1/2 cups of shredded cheese to the sweet potato cubes. Gently stir everything together until combined. Set this filling mixture aside.
  5. Prepare baking dish: Pour 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish to create a flavorful base.
  6. Fill tortillas: Spoon approximately 1/3 cup of the filling into each corn tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish. Continue filling and rolling until all the filling is used.
  7. Top with sauce and cheese: Pour the remaining 1 cup of enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the remaining 1/2 cup of shredded cheese evenly on top.
  8. Bake: Bake the enchiladas for about 20 minutes, or until the cheese on top is melted, bubbly, and slightly browned.
  9. Garnish and serve: Remove from the oven and optionally garnish with finely diced red peppers or tomatoes and fresh cilantro. Serve immediately and enjoy!

Notes

  • For a vegan option, use vegan cheese and ensure enchilada sauce is free from animal products.
  • The sweet potato can be baked ahead of time to speed up preparation.
  • You can add other vegetables like diced onions or bell peppers to the filling for extra flavor and texture.
  • Warm the tortillas before filling to make them more pliable and prevent cracking.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.

Nutrition

Keywords: vegetarian enchiladas, sweet potato enchiladas, meatless enchiladas, Mexican vegetarian recipe, baked enchiladas

Find it online: https://freshrecipehub.com/vegetarian-enchiladas-recipe/